Chocolate Parfait

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Chocolate Parfait

  • 200 g 70% dark chocolate
  • 50 ml egg yolk
  • 175


Melt the chocolate in a bain-marie.

Place the egg yolk in a stand mixer and start whisking on medium speed. Bring 100 g of sugar, the liquid glucose and 30 ml of water to 118°C. Gently pour ove